Description
This Greek Semolina Cake, known as Revani, is a moist and flavorful dessert perfect for any occasion. Made with fine semolina, Greek yogurt, and infused with vibrant lemon zest, the cake is baked to a golden perfection and soaked in a refreshing lemon-sugar syrup. The combination of textures and citrus notes creates a delightful treat that serves 24 people, making it ideal for gatherings and celebrations.
Ingredients
Scale
Cake Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar (for the cake)
- 1 cup plain Greek yogurt (full-fat)
- 1 teaspoon baking soda
- Zest of 2 lemons
Syrup Ingredients
- 1/2 cup granulated sugar (for syrup)
- 1 cup water
- Additional lemon zest from 1 lemon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together the fine semolina, all-purpose flour, 1 cup of granulated sugar, baking soda, and the zest of 2 lemons until evenly combined.
- Add yogurt to batter: Stir in the Greek yogurt until the mixture forms a smooth, stiff batter, combining the ingredients thoroughly without overmixing.
- Bake the cake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the surface is golden brown and a toothpick inserted in the center comes out clean.
- Prepare the syrup: While the cake bakes, combine 1/2 cup granulated sugar, 1 cup water, and the additional lemon zest in a saucepan. Simmer over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Soak the cake: Once the cake is baked, remove it from the oven and let it cool in the pan for 5 minutes. Immediately pour the cooled syrup evenly over the hot cake, allowing it to absorb the syrup thoroughly for maximum flavor and moistness.
- Rest and serve: Let the cake rest for 1 hour to set and absorb the syrup fully. After resting, slice the cake into 24 to 30 pieces and serve.
Notes
- Use full-fat Greek yogurt for the best texture and flavor.
- Ensure the syrup is cool before pouring it over the hot cake to prevent it from becoming soggy.
- For a more lemony aroma, add extra lemon zest to the syrup.
- Store leftover cake covered at room temperature for up to 3 days.
- You can substitute all-purpose flour with gluten-free flour if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Keywords: Greek semolina cake, Revani, lemon syrup cake, Greek dessert, semolina cake recipe, moist lemon cake
